Classic crêpes are a cinch to make. They offer great versatility in a party setting because they can be used in sweet or savoury recipes and served either warm or chilled.
- Portion size 16 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
Method
In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
Nutritional facts Per crepe: about
- Sodium 81 mg
- Protein 3 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 56 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 5.0
